Flavour and theatre in epic proportions at play in this glorious dish from Cambodia. Continue reading “Amok Tofu”
This is nom nom. And real easy to throw together. And totes veegs. Wooohooo! Continue reading “Roasted Baby Carrots with Hummus”
This recipe is from Epirus, northern Greece, via Rick Stein’s beautiful book From Venice to Istanbul. And rounds off the Beans beans beans! compilation to a tee. Continue reading “Gigantes with Tomatoes & Horta”
Beans beans beans! recipe number two.
A Sierra Leonean recipe from Recipes from a Pantry, by Bintu. Check out her amazing insta feed for lots more like this one pot wonder. Continue reading “Black-Eyed Bean & Plantain Pottage”
24HR SOAKING ALERT!
And here it is, the first Beans beans beans! recipes coming your way this week.
Spotted in a supermarket in Nairobi by our roving reporter and gifted to us, these tuxedo beans, formally known as njahi beans, are native to Kenya and exceedingly good for you. Continue reading “Njahi Beans with Ginger & Spring Onion”
Truly love artichokes but find I’m rarely up to the preparation challenges they present. Continue reading “Roasted Baby Artichokes with Fennel & Lemon”
This is a bold and spiky piece from Sabrina Ghayour.
For the adventurous lovers of preserved lemons. And fresh, young in season asparagus. Continue reading “Asparagus with Preserved Lemon & Pickled Chilli”
2 DAY AHEAD ALERT
OM Bloody G, these mo fo’s are good.
Delicate, fluffy, delicious little morsels, you have to give these a go.
Gnudi is the Tuscan word for naked, the idea being that these dreamy balls of ricotta are ‘nude ravioli’ – just the tasty filling without the pasta shell.
So, yeh, it’s a 2 day process. And yeh, you do have to do all the steps or it won’t work. Soz. Each stage is really quick and easy however, bar the 2 lots of overnighting that is.
Absolutely perfect for entertaining, or just stuffing your face. Continue reading “Gnudi with Sage Butter”
Classy veggie fayre right here, butternut squash and feta wellington with caramelised onions. Don’t cha know.
Be sure to get vegetarian feta using a plant-derived rennet if you wish for this to be veggie. Veegs it is not but easily translated by those in the knack. Continue reading “Butternut Squash & Feta Wellington”
